Chile Roasted Tomatoes and Olives with Burrata Recipe | Wisconsin Cheese
Chile roasted tomatoes and olives with just a bit of spicy heat perfectly complement burrata cheese with its sweet milky and creamy flavors inside.
Ingredients
- 3 pints rainbow cherry tomatoes, halved
- 1 cup pitted green and Kalamata olives, halved
- 8 fresh thyme sprigs
- 5 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- Salt and pepper
- 1 container (4, 2-ounce "Minis") BelGioioso Burrata cheese
- Fresh thyme sprigs
- Cooked angel hair pasta, warmed
- French bread baguette, warmed and torn
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